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Jo Pratt's St Clement's drizzle cake

There’s no tastier way to show you care than with a delicious, homemade cake. Be inspired by our Jo Pratt's recipe. According to Jo, ‘My grandma made the best lemon drizzle cake ever and, as a little nostalgic treat for my mum, I love to make my version, with an extra fruity twist. Hopefully, one day my little ones will continue the tradition by making it for me.’ (Recipe from In the Mood For Entertaining by Jo Pratt, published by Michael Joseph, Penguin.)

  • 5.0 Star
    rating
  • Timer Prep 90 min
    Cook 45 min
  • Chart 304.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Zest and juice the lemons. Zest and juice the oranges. Soften the butter. Sift the icing sugar.

For the Cake

For the Sauce

And the rest...

  1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). Grease 1 large (900g) loaf tin per cake and line the base with baking paper.
  2. 2 Put the caster sugar, butter and most of the lemon and orange zest in a bowl and beat together until pale and creamy.
  3. 3 Add the milk, then beat in the eggs, one at a time, with a spoonful of flour to prevent the mixture curdling.
  4. 4 Fold in the remaining flour.
  5. 5 Spoon into the prepared tin(s) and level the surface.
  6. 6 Bake in the oven for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Don’t worry if you see the cake peak in the middle and split – it adds character and will give you a crunchier drizzle topping.
  7. 7 Meanwhile, pour the lemon and orange juice into a saucepan, bring to the boil and reduce to about 3 tbsp per cake being made.
  8. 8 Leave to cool, then stir in the granulated sugar so it just starts to dissolve.
  9. 9 As soon as the cake comes out of the oven, prick it several times with a skewer, then slowly pour the syrup over the top, letting it soak into the cake.
  10. 10 Leave to cool completely in the tin before turning it out.
  11. 11 For the sauce, mix the icing sugar with the lemon juice until smooth. Drizzle over the cake, then top with the remaining lemon and orange zest.

1 Review

  • Janet Gibbs

    I made 12 loaf size and my husband says there to diet for. Thank you

  • Average per serving
  • Calories 304.0kCal
  • Fat15.9g
  • Saturated9.9g
  • Salt0.53g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg